Instructions: To make cake: Preheat oven to 350 degrees. Grease and flour three 9 inch cake pans.

In large mixing bowl, beat butter and shortening until light and fluffy; add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition.

Dissolve baking soda in buttermilk; set aside. Sift flour and salt and add alternately with buttermilk to batter. Blend well. Add vanilla, coconut extract, coconut, pecans and cranberries. In clean bowl, beat egg whites and cream of tartar until stiff and carefully
fold into cake mixture. Pour batter into prepared pans and bake about 25 minutes, or until toothpick inserted in center comes out dry. Cool in pans 10 minutes, invert on cake
rack; cool completely. To make icing: Combine cream cheese and butter, blend until smooth. Gradually add sifted powdered sugar, vanilla and coconut extract, beating
until smooth. Spread between layers, on sides and top of cake. Sprinkle sides of cake with chopped pecans.

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